A healthy and moist quick bread made with spelt flour, ground naked barley, cranberries and avocado in place of butter. It keeps well in the refrigerator, for toasting throughout the week for breakfast or afternoon tea. You can also serve this with a good dose of maple syrup or peanut butter.
Spelt Barley Bread with Avocado and Cranberriesadapted from NY Times
- Preheat the oven to 180C/350F. Line a standard loaf pan with baking paper. Sift together the spelt flour, baking powder, baking soda and salt.
- Beat the eggs in a large bowl. Whisk in the yogurt and the oil. Quickly whisk in the flour, and fold in the cranberries. Scrape into the bread pan.
- Bake for 45-50 minutes until a skewer inserted in the middle comes out clean. Remove from the oven, allow to cool for 10 minutes in the pan. Turn onto a rack and allow to cool.